Cacao Pudding with Strawberry Puree

We’ve recently cut back on dessert, reserving it for weekends only. I surprised my family with this gorgeous treat in the middle of the week. No one asked why I was serving a rich, chocolatey pudding on a Wednesday. I didn’t say anything about the ingredients until everyone had finished. Andy was amazed that avocados, which we love on salad and in guacamole, could provide such a creamy and satisfying base for a dessert. The kids didn’t believe me when I told them what they were eating. The coconut flavor is subtle and nicely complements the richness of the cacao.

For the strawberry puree:

1/2 cup pitted dates, chopped (about 8 dates)

1-1/2 cup strawberries, trimmed and sliced

For the pudding:

3 ripe avocados

Scant 1/2 cup cacao powder

1 cup raw coconut nectar

3 tablespoons raw coconut butter

Pinch of kosher salt

Cacao nibs, for garnish (optional)

6 small strawberries, for garnish

To make the strawberry puree, place the dates and berries in a small food processor. Process until the mixture reaches a jam-like consistency. Spoon about 1 tablespoon of the puree into the bottom of 6 ramekins and set aside. Store any remaining puree covered and refrigerated (see tips).

To make the pudding, place the avocado flesh, cacao powder, coconut nectar, coconut butter and salt in a food processor. Process until very smooth and creamy. Spoon the pudding into the prepared ramekins. Store any remaining pudding covered and refrigerated.

Refrigerate the ramekins until ready to serve. Garnish with cacao nibs, if using, and sliced strawberry. Serve chilled.

Quick Tips

1. If you are fortunate to have a bit of leftover strawberry puree, it’s wonderful slathered on toast, these muffins or swirled into plain yogurt.

2. I used Valrhona Poudre de Cacao, which is 100% cacao.

3. You can find coconut nectar in the aisle with agave, maple syrup and the like. I found a 12 oz. bottle and this recipe used most of it.

4. It’s important to note that raw coconut butter is not the same as coconut oil. Both are firm and white at room temperature (and soften when warmed). Be sure to read the label carefully.

5. The puree and pudding will keep refrigerated, in separate containers for up to 5 days.